Tag Archives: lentil

I have been reading lately about the many non-waffle recipes you can make in your waffle iron. There’s even a blog (waffled tofu & frozen fries!) & cookbook called “Will it Waffle” – 53 “unexpected” recipes!

I decided to experiment with a dosa recipe (Indian lentil pancakes) using green moong dal. It is quicker & easier than making dosas on the stove, one by one! I did have to add a few extra ingredients (oats & baking powder) but they turned out great.

The dosa-waffles can be served with cilantro chutney or even with a spicy ketchup (make your own by mixing regular ketchup with a little of Siracha or hot sauce). These also reheat well and can be frozen.

Ingredients

1 cup whole green moong dal, (soaked for about 4 hours)

1/2 small onion

2 whole green chillies

1/4 cup oat flour (you can also grind oats in a blender)

1/2 teaspoon baking powder

1 teaspoon salt

3 tablespoon oil

1/2 cup water

Preparation

Put all of the ingredients in a blender and process till smooth.

Add a little more water, slowly, to get a thick pouring batter (like waffle batter!).

Preheat the waffle iron, brush the grids with a little oil, add about 3/4 cup batter (depending on the shape and size of your waffle maker) and cook them.

Like this:

Some years ago I came across a great recipe for “Moong Dal with Doodhi” in a cookbook written by a family friend in Hyderabad. It somehow occurred to me that I could adapt the recipe substituting zucchini instead of doodhi, an Indian vegetable that is difficult to find here. The zucchini is practically invisible in this dish so perfect for those who don’t care for vegetables!

It is flavorful, fast and simple to prepare and also freezes well. It is a perfect side dish with dinner or you can roll it up in a chapati or pita bread to make a wrap.

Ingredients

3/4 cup yellow moong dal, washed and set aside

2 cups coarsely grated zucchini

1 tablespoon oil

1/2 teaspoon mustard seeds

1 dried red chili (or fresh green chili)

1/2 teaspoon cumin seeds

1/2 teaspoon turmeric

1 teaspoon salt

1/2 – 1 teaspoon chili powder

1 teaspoon cumin powder

1 tablespoon coconut powder (unsweetened), optional

Cilantro leaves, chopped, for garnish

Preparation

Mix the dal and zucchini in a bowl and set aside for 1 hour.

Heat oil in a 1 1/2 quart saucepan over medium heat. Add the mustard seeds, cumin seeds and red chili. When the mustard seeds start to splutter or pop*, add the dal and zucchini mixture and stir for 3 minutes.

Add the turmeric and about 1/4 cup water, cover and cook over low heat for about 5 minutes until nearly dry.

*Note: Make sure your oil is hot when the seeds go in—if they heat up with the oil, they’re likely to overcook and burn without popping. When the seeds start popping, I put on a lid or splatter guard until they stop, then add the other ingredients to cool down the pan. Don’t keep the lid on too long though, as mustard seeds can burn quickly.